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Looking for a chicken breast recipe that won't dry out on you? Try my Pan Fried Chicken Breast! This is an easy method that results in tender, juicy, and flavorful chicken. It's the perfect base for building a simple but tasty chicken breast dinner in under 30 minutes!
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Chicken breast has a reputation for turning out dry, but you won't have that problem with this recipe. These pan-fried chicken breasts are always juicy and pair with just about everything, so they're great for making ahead, slicing, and storing in the fridge for meal prep!
When my kids were growing up, chicken breasts in a pan were one of my go-to recipes for prepping on Sunday. I'd make a batch, then serve chicken breast in salads, pastas, and even homemade pizzas throughout the week.
Now that my kids have moved out, I find myself batch prepping these pan-seared chicken breasts for my low carb meals. They're protein-packed and low carb - perfect if you're cutting carbs like me!
Pan Fried Chicken Recipe Ingredients
- Skinless Chicken breasts, thin-sliced - Thinner chicken breasts cook more quickly and consistently and are easy to work with. If you have thicker chicken breasts, you can use a meat mallet to pound them out to an even thinness of about ½-inch.
- Olive oil or Avocado oil - I prefer olive oil for the flavor, but avocado oil works just as well.
- Garlic powder - You could also use dried minced garlic if that's all you have on hand, but I recommend powder.
- Paprika - I'm using regular paprika. Other varieties of paprika, such as sweet or hot, will change the flavor of the seasoning.
- Salt - Sea salt flakes or Himalayan sea salt work best. Kosher salt is a great alternative.
- Black Pepper - I recommend using freshly cracked black pepper if possible.
- Butter - You can use unsalted or salted butter, but be sure not to over-salt your chicken breasts if using salted butter.
You can also carefully slice thicker chicken breasts in half. Please do this by placing them on a cutting board.
With one palm resting on the chicken breast, use your free hand to run the knife through the long side of the chicken, slowly and carefully cutting through until sliced in half.
This is best done with a very sharp knife and cutting gloves.
How to Pan Fry Chicken Breast
- Add garlic powder, paprika, salt, and pepper to a bowl and mix until combined. Dredge the chicken breasts on all sides to season them. Use your hands to pat the seasoning down.
- Heat a skillet over medium-high heat. Add ½ your olive oil.
- Once the oil is hot and shimmering, add 2 chicken pieces. Do not overcrowd the skillet.
- Cook for 5 minutes or until browned and caramelized. Using tongs, flip each chicken breast and cook for another 5 minutes, or until an instant-read thermometer reaches an internal temperature slightly under 165°F when inserted into the thickest part of the chicken.
- Add butter and cook for an additional minute.
- Remove chicken from the skillet and let it come to room temperature for 5 minutes before slicing.
- Serve, and enjoy!
I have used this method with chicken thighs, and it works great!
How Long to Pan Fry Chicken Breast
Chicken breasts take approximately 9-14 minutes to pan-fry: 5-7 minutes on the first side and then 4-7 minutes on the opposite side. This depends on the thickness of your chicken breasts, with thinner chicken taking around 10 minutes to cook and thicker chicken taking up to 14. Use a meat thermometer and my Chicken Temperature Chart for the best results!
As a tip, I recommend purchasing thinly sliced chicken, slicing your chicken thinly, or pounding it out to an even-thinness using a meat mallet.
Isabel's Top Tips for Pan Frying Chicken Breasts
- Use thinly sliced chicken breasts or pound chicken out to an even thinness before pan-frying.
- Do not overcrowd the skillet! Cook the chicken breasts two at a time as your skillet allows. If you have a large burner and a 14-inch skillet, you may be able to fit four at a time, but each chicken breast must be able to cook and brown evenly. If your chicken breasts are squashed together in the pan or your pan doesn't heat evenly, they don't have enough room.
- Allow the chicken to rest after cooking so it does not lose any of its juices when slicing. It should only need about 5 minutes of rest time.
- Slice against the grain for the most tender chicken breast. You can tell which way the grain runs by looking for the "lines" on the chicken. They're easy to see on golden-brown pan-fried chicken breasts!
- I love serving this dish with my Portuguese Rice and Fettucine Alfredo.
Recipe Variations
You can marinate these chicken breasts if you like. Try my buttermilk marinade! You can also use whatever seasoning you prefer. I love my Chicken Seasoning Rub.
You can add the following spices to kick up the flavor.
- Onion Powder
- Italian Seasoning
- Cayenne Pepper
Try more of my Chicken Breast Recipes for Dinner!
FAQ
Start by pan-frying chicken breasts in oil. Just before removing the chicken from the pan, add butter and allow the chicken to cook for about 1 minute. Oil will give the chicken breasts the perfect brown sear without burning over time while adding butter at the last minute gives the chicken that juicy, buttery flavor without burning.
If, for whatever reason, your chicken breasts are not cooking quickly enough, you can cover them with a lid while they're in the pan to help them cook through more quickly. The steam will help trap heat and cook the chicken through quickly.
Storage Instructions
- Cool leftover chicken to room temperature for at least 30 minutes.
- Divide the chicken breasts into portions and store them in an airtight container or plastic wrap.
- Store in a refrigerator for 3-4 days or freeze for up to 6 months.
- Label with the storage date so you can refer to it.
Reheating Instructions
Reheat by adding the chicken to a pan on the stove over gentle heat. Use a small splash of water or chicken broth and additional butter to keep the chicken moist.
What to Serve with Pan Fried Chicken
- Garlic Spinach
- Gluten-free Potatoes Au Gratin
- Roasted Small Potatoes
- Rice in the Microwave
- Italian Dressing
Pan frying chicken breast is a great way to make a delicious dinner with very little effort! Once you know how to pan fry chicken, you can use it for everything from salads to pastas, sandwiches and more.
Chicken Recipes
- Bruschetta Chicken
- Fiesta Chicken
- Buttermilk Chicken
- Instant Pot Chicken Thighs
- Pan Fried Chicken Thighs
Pan Fried Chicken Breast
Video
Equipment
- Skillet
- Bowl for mixing seasoning
Ingredients
- 4 chicken breasts - thin-sliced
- 3 Tablespoons olive oil - divided
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons butter - divided
Instructions
- Add garlic powder, paprika, salt, and pepper to a bowl, and mix until combined. Sprinkle seasoning mixture evenly over chicken breasts on all sides. Use your hands to pat the seasoning down.½ teaspoon garlic powder,½ teaspoon paprika,¾ teaspoon salt,¼ teaspoon pepper
- Heat a skillet over medium heat. Add ½ your olive oil.3 Tablespoons olive oil
- Once the oil is hot and shimmering, add 2 chicken breasts. Do not overcrowd the skillet.4 chicken breasts
- Cook for 5 minutes or until browned and caramelized. Using tongs, flip each chicken breast and cook for another 5 minutes, or until a meat thermometer reads slightly under 165°F when inserted into the thickest part of the chicken.
- Add butter and cook for an additional minute.2 Tablespoons butter
- Remove chicken from the skillet and set it aside to rest for 5 minutes before slicing. Repeat with remaining chicken breasts, butter, and oil.
- Serve, and enjoy!
Notes
- Use thinly-sliced chicken breasts or pound chicken out to an even thinness before pan-frying.
- Do not overcrowd the skillet! Cook the chicken breasts 2 at a time as your skillet allows. If you have a large burner and a 14-inch skillet you may be able to fit 4 at a time, but it's very important each chicken breast has the opportunity to cook evenly and brown evenly. If your chicken breasts are squashed together in the pan or your pan doesn't heat evenly, they don't have enough room.
- Allow the chicken to rest after cooking so it does not lose any of its juices when slicing. It should only need about 5 minutes of rest time.
- Slice against the grain for the most tender chicken breast. You can tell which way the grain runs by looking for the "lines" on the chicken. They're easy to see on golden-brown pan-fried chicken breasts!
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